Cook pasta according to package directions, cooking 1 minute shy of perfectly done.

Melt the vegan butter in a large pan over medium heat and add the onion. Cook for 4-5 minutes or until the onion has softened.

Add the garlic and crushed red pepper and cook for 30-60 seconds until a shade darker.

Stir in the flour, paprika, oregano, and ½ teaspoon of salt (or to taste) and let cook until the flour smells slightly toasted, about 1 minute.

Stream in the Unsweetened Hemp Beverage while stirring, then mix in the sun dried tomatoes and nutritional yeast (or vegan parmesan).

Bring the sauce to a simmer, then turn the heat down to low and let simmer until thickened, about 3 minutes.

Add the pasta and let cook for the final minute. Salt and pepper to taste. Top with basil and add vegan parmesan to serve (optional).